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Saturday, December 22, 2007

Pecan Cheesecake Pie

Yum, Yum, Yum!!!!!!!

Pecan Cheesecake Pie

1 deep dish frozen pie shell
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool.

Thursday, December 20, 2007

Baklava Bars (Cookie Mix)

These baklava bars were really good. The honey gives it the right amount of sweetness and the crushed phyllo cups adds a nice crunch. A nice change from what I normally make and the cookie mix make it quick to put together.


Baklava Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1egg


Filling
1 1/2 cups chopped pecans
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)

Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla

Garnish
5 tablespoons honey

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=44256&Source=SearchResultPage

Sunday, December 16, 2007

Hot Sausage Dip

This recipe was given to me by my friend Michele. Her mom made it for a baby shower and everyone loved it. I took it to our family Chistmas in Atlanta and it was a hit!


Hot Sausage Dip

8 oz cream cheese, softened
8 oz sour cream
1 lb sausage, cooked and crumbled
2 cups shredded cheddar cheese
1 can Rotel tomatoes, drained

Mix together and put in baking dish. Bake at 350 degrees for 30 minutes or until bubbly. Serve with Fritos or tortilla chips.

http://www.tiger-wave.com/TW/Recipes.html

Tuesday, December 11, 2007

Red Velvet Balls

My new favorite treat! Cake and frosting in one bite! You can make these with any cake and icing combination. Dip in either white or regular chocolate bark.


Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It's easier to work with when it's hot.


http://bakerella.blogspot.com/2007/12/red-velvet-cake-balls.html
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